12:37 AM | Posted in
Ingridients:

7-8 pound pumpkin (sugar pumpkin, if possible - see Tips)
4 tablespoons butter, melted
salt and freshly ground pepper
1 cup white portion of leeks, minced
1/2 cup carrots, minced
1/2 cup celery, minced
4 cups beef broth (or half beef, half vegetable broth for a milder soup)
1 cup tomatoes, peeled, seeded, and chopped (or canned, diced tomatoes)
2 tablespoons farina (Cream of Wheat will do)
one bay leaf

Garnish:

sour cream (optional)
chives, minced (optional)

Procedure:

Preheat oven to 400° Fahrenheit.

Cut a lid from pumpkin leaving the stem on as a handle. Clean it out. Brush 2 tablespoons of the melted butter on the pumpkin's interior and the underside of the lid. Then, sprinkle interior with salt and pepper. Replace lid and place pumpkin in a large oven-to-table pan. Bake in preheated oven for 20 minutes.

Meanwhile, in a large frying pan or skillet, sauté minced leeks, carrots and celery in 2 tablespoons of the melted butter until wilted, about 10 minutes. Add broth; heat to boiling point. Add tomatoes and season to taste with salt and pepper. Beat in farina. Ladle soup into the pumpkin and float a bay leaf on top. Put the lid back on the pumpkin and bake for 45 - 60 minutes, or until the pumpkin is tender, but not soft.

To serve, ladle the soup from the pumpkin, scraping out a portion of flesh with each serving. Garnish with sour cream and chives, if desired.

Serves 6-8.
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